Go Back

Coconut Rice Bowls With Tofu

tofu rice bowl.
These coconut rice bowls are made of coconut-infused kaffir rice topped with crispy tofu cubes and sautéed vegetables coated in a silky soy-sesame sauce. It is a delicious meatless meal that will get you through hectic weekdays and lazy weekends!

Ingredients

  • 2 teaspoon coconut oil or olive oil for cooking
  • Rice
  • ½ cup uncooked jasmine rice or other long grain rice
  • 1 ¼ cup canned coconut milk
  • ¼ teaspoon ground kaffir powder or 1 kaffir leaf
  • ⅓ cup water
  • Tofu & Veggies
  • ¾ cup green beans, I used frozen, chopped smaller if needed
  • 1 cup kale, chopped
  • 1 teaspoon fresh grated ginger
  • 1 teaspoon minced garlic
  • 7-8 ounce tofu
  • Sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon coconut sugar, optional
  • ¼ cup soy sauce, divided
  • ⅓ cup light soy sauce
  • 2 tablespoon tapioca
  • 2 tablespoon water
  • To serve
  • Lime wedges for serving
  • 2 tablespoon green onion
  • Desiccated coconut
  • cilantro

Instructions

  • Cook the Rice. In a lidded pot, combine rice, coconut milk, kaffir powder, and water. Bring to a simmer with the lid on and cook for 20 minutes. Turn off the heat and let it sit with the lid on until ready to serve.
  • Make the Sauce. Whisk together the sauce ingredients.
  • Sear Tofu. Press the tofu for 20 minutes or so. Pat the tofu dry, and coat in tapioca flour. Cut it into thick cubes. Heat a pan to medium-high, add coconut oil, and a pinch of salt and pepper. Sear the tofu for about 3 minutes without moving it, then flip and sear for another 3 minutes. Add some of the sauce and coat the tofu with it. Set the tofu aside.
  • Saute the vegetables. In the same skillet, add remaining oil and saute garlic and ginger for 30 seconds. Add in veggies and saute for 1 minute. Add the sauce and coat the veggies. Remove from the heat.
  • Assemble the bowls, with rice and tofu and serve with lime wedges, cilantro, and coconut.